Filipino Recipes - Dinuguan (Pork Blood Stew) Recipe - Pinoy Food

Dinuguan or pork blood stew is one of the most common dishes that you can find on the table during special occasions most particularly during fiestas. It is a flavorful stew made of pork meat and blood, made even more delicious with the addition of vinegar, spices and chili. The name dinuguan was derived from the root word "dugo" which means blood. When cooked, the dish appears chocolate brown. That's the reason why some foreigners call it "chocolate meat" or "chocolate soup" even if there's no trace of chocolate added to it. It is usually served with plain white rice or puto (rice cake).

Ingredients:

Meat Casseroles

1 head of garlic (crushed and minced) 1 thumb-sized piece of ginger (minced) 3 onions (halved and sliced thinly) 3 chili peppers (siling haba) 1 bay leaf 1 tbsp. cooking oil 4 cups pig's blood 350 grams pork liver 1 kilo pork belly (cut into small cubes) 1 pouch of sinigang mix good for 1 liter of broth pepper (optional) salt

Cooking Procedure:

Place a heavy casserole over high heat and put the oil when the casserole is already hot. Sauté the garlic and ginger. Add the small cubes of pork meat and cook until the edges of the meat begin to turn brown. Add the sinigang mix, bay leaf, chili peppers, and onions. Go on cooking until the onions are somewhat transparent. Add salt and pepper for seasoning if desired. Add a little amount of water just enough to cover the meat. Lower the heat to medium and bring to a boil. Cover the casserole and cook until the pork is tender, usually takes about 30-45 minutes. You can pour in a little amount of water at a time if the cooking liquid dries up before the pork is thoroughly cooked. Meanwhile, prepare the liver by chopping into small cubes. There may be solid masses in the pork blood, so you have to mash them to a pulp using your hands. Add the liquid and mashed blood into the casserole. Adjust the heat to medium-low and bring to a boil. Keep on stirring for about 5 minutes to mix ingredients thoroughly. Pour the minced liver and continue cooking for another 2 minutes. Serve with steamed rice and puto.

Filipino Recipes - Dinuguan (Pork Blood Stew) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

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